Blueberry Almond-Milk Pancakes

Whisk whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl.

Whisk almond milk (or other milk), egg, sugar, 1 tablespoon oil, lemon zest and vanilla together in a medium bowl; add to the flour mixture and stir until just combined. Fold in 1 cup blueberries.

Heat a griddle to 350°F (or heat a large nonstick skillet over medium heat); brush with a little of the remaining 1 tablespoon oil. Working in batches if needed, spoon a heaping 1/4 cup batter for each pancake onto the griddle (or pan); cook until the tops are covered with bubbles, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining batter, brushing the griddle (or pan) with oil as needed.

Top the pancakes with the remaining 1/2 cup blueberries; garnish with additional lemon zest, if desired. Serve with maple syrup and almonds, if using.